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4.89 from 9 votes

Single-serving Lemon Poppyseed Muffin

Recipe makes one bakery-style muffin (or two regular).
Prep Time5 minutes
Cook Time25 minutes
Course: Breakfast, Dessert, Snack
Keyword: easy recipes, gluten-free, lemon, lemon poppyseed, low sugar, muffin, plant-based, poppyseed, single-serving, small-batch, vegan
Servings: 1 muffin
Calories: 215kcal

Equipment

  • Jumbo or regular muffin pan

Ingredients

  • 2 tbsp applesauce (30 g) sub mashed banana
  • 1 tbsp (nut) milk (15 g)
  • 2 tsp sugar (8 g) sub granulated sweetener, adjust to taste
  • 1 tsp oil (5 g) add one more tsp for even richer texture
  • 1 tsp lemon juice also add some lemon zest if you can
  • 1/4 tsp vanilla extract
  • 1/4 cup flour (30 g) gf all purpose if desired
  • 1/2 tsp baking powder
  • 1 tsp poppyseeds (3 g)

Instructions

  • Preheat oven to 350F and grease one jumbo or two regular sized muffin cavities or use liners.
  • Mix applesauce, milk, sugar, oil, vanilla, lemon juice, zest.
  • Whisk together flour, and baking powder, pinch of salt.
  • Combine the two (don’t overmix, only fold).
  • Fold in poppy seeds.
  • Transfer to muffin pan and bake 20-25 minutes.
  • Enjoy your fresh muffin!

Notes

  • Pro-tip: If you want a really domey muffin, bake the first 5 minutes at 425F.
  • For an easy glaze mix 1 tbsp powder sugar with a couple of drops of lemon juice.
  • The muffin is sweet enough for breakfast. If you prefer a dessert muffin, increase sugar/sweetener.

Nutrition

Calories: 215kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 234mg | Potassium: 84mg | Fiber: 2g | Sugar: 11g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 2mg